Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A sweet and savory Bengali tomato chutney, with loads of flavor from whole spices, fall tomatoes and ginger.
A lively cherry salsa made with fresh garden cherries and nicely spiced with chopped jalapeño.
A version of baba ganoush with some Bengali Inspiration. Perfect for a light meal.
A delicate and refreshing condiment with yogurt, mint, cucumber and a few light spices. A classic on the Indian summer table.
Indian Rhubarb Pickle - have it with flatbreads, rice, smeared in a sandwich, piled it on polenta or stirred into mayonnaise!
A favorite ingredient in many Indian recipes, Paneer is easy to make at home. See just how simple it is with these step-by-step instructions.
This tangy, spicy fermented carrot drink is a favourite to celebrate Holi, the Hindu festival of springtime.
A sweet and tangy onion relish that has light balanced dose of spice.
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.
Paneer is an acid-set fresh curd cheese made from cows milk that is popular in northern India, Pakistan, Nepal and Bangladesh where milk is a regular part of those cultures. A very simple cheese to make, paneer is basically a pressed ricotta cheese.